Well-stocked Pantry Key To Quick Cooking

January 12, 1986|By Martha Stewart.

Quick cooking is the style of cooking I practice daily. Because I have refined this ``art`` to fit the needs of my busy schedule, I can make a beautiful, elegant meal in less than one hour that is more than adequate to serve company.

Quick cooking relies on five basic methods of preparation: steaming, grilling, sauteeing, roasting and baking and broiling. (Frying is used only infrequently.) The philosophy is simple: Take first-quality ingredients and, with a minimum of fuss and bother, turn them into delightful, delicious, nutritious meals.

To quick cook is to portion cook, generally more economical because there are no leftovers. And even though the basic ingredients may be more expensive, the meals are not because there is no waste.

The quick cook`s pantry is perhaps the most important aspect of this type of cooking. It must be cleverly well-stocked so that basic foodstuffs can be prepared in new and interesting ways. My own pantry today is very different from my pantry 10 years ago.

This pantry list may seem long and complicated, but a recent check of my mother`s pantry reflected her desire to cook simple foods with a great variety of flavors, and her well-stocked larder was missing just a few of these

``basics.`` If you are single or a member of a small family, buy all these items in small quantities so that oils don`t become rancid and spices stale. What matters is not quantity of singular items, but variety.

Here`s one of my favorite ``quick cook`` meals.

KIELBASA SIMMERED

IN BEER AND ONIONS

Four to six servings

Preparation time: 15 minutes

Cooking time: 1 hour

4 tablespoons butter

4 to 5 small onions, thinly sliced

1 kielbasa sausage, about 2 pounds

2 bottles (12-ounce each) beer

1. Melt the butter and saute the onions over medium heat until translucent in a large heavy skillet. Add the kielbasa to the pan and brown it 3 to 4 minutes on each side. Pour the beer over the sausage and onions. Bring to a boil. Reduce the heat and simmer, uncovered, for 25 minutes.

2. Remove the kielbasa and onions from the pan and put them on a serving dish in a warm oven. Reduce the beer over high heat to 2 cups. Pour over the kielbasa and serve.

WARM SALAD OF WINTER VEGETABLES

Four to six servings

Preparation time: 15 minutes

Cooking time: 15 minutes

2 pints brussels sprouts

1 bunch carrots (about 5), peeled

7 to 9 small red or white new potatoes, unpeeled

Dressing:

1 egg

2 tablespoons dijon mustard

3 tablespoons cider vinegar

1 tablespoon celery seed

1 tablespoon walnut oil, optional

3/4 cup vegetable oil

Salt and pepper to taste

2 green onions, finely chopped

1. In separate pots of lightly salted water cook the brussels sprouts, carrots and potatoes until tender but not mushy.

2. In a mixing bowl mix egg, mustard, vinegar and celery seed. Whisking constantly, add the oil in a slow stream until all is incorporated. Season with salt and pepper.

3. Arrange the vegetables in a salad bowl. Pour the dressing over them and sprinkle with the chopped onions.